Chunky Apple Bread Recipe

This is a highly flavorful fruit bread using chunks of apples in the bread dough. Contrary to the types of apples like Granny Smith that you would use for a pie, this recipe favors the softer more tender apples like Red Delicious, Golden delicious and other types you would typically find in a fruit bowl. The reason is that the bread machine temperatures aren’t high enough to tenderize the firmer apples so stick with a sweeter, more tender apple.

The apples need to be peeled and chopped into chunks. You also don’t want to add the apples at the beginning. Either wait for the beep during the kneading cycle or add them to a fruit and nut hopper if your machine has one. You’ll also want to give the apple chunks a quick toss lemon juice so they don’t oxidize and turn brown before being added to the dough.

INGREDIENTS:

1 cup warm milk (100 degrees F/38 degrees C)

2 tablespoons butter, melted

2 tablespoons sugar

1⁄2 teaspoon cinnamon

1 1⁄2 teaspoons salt

3 cups bread flour

2 1⁄2 teaspoons active dry yeast or bread machine yeast

1 large apple, diced

DIRECTIONS:

1

Put all ingredients except apple in bread machine in the order indicated in the recipe.

2

Add the apple after the first rise or at the beep that indicates it’s time to add the fruit, or add to your fruit and nut hopper if your machine is so equipped.

3

Set the machine to white bread cycle, 1.5-pound loaf and medium crust. When bread is done, cool on a wire rack for 10 minutes and serve.

Ingredients

INGREDIENTS:

1 cup warm milk (100 degrees F/38 degrees C)

2 tablespoons butter, melted

2 tablespoons sugar

1⁄2 teaspoon cinnamon

1 1⁄2 teaspoons salt

3 cups bread flour

2 1⁄2 teaspoons active dry yeast or bread machine yeast

1 large apple, diced

Directions

DIRECTIONS:

1

Put all ingredients except apple in bread machine in the order indicated in the recipe.

2

Add the apple after the first rise or at the beep that indicates it’s time to add the fruit, or add to your fruit and nut hopper if your machine is so equipped.

3

Set the machine to white bread cycle, 1.5-pound loaf and medium crust. When bread is done, cool on a wire rack for 10 minutes and serve.

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

Yes, you can add walnuts. This bread will be good at room temperature if wrapped or bagged in plastic for one week. If kept in the fridge, it will be good for up to two weeks. If frozen, good for up to a month but you’ll need to thaw or toast a frozen piece first. Regardless of how you store it, make sure you wrap it up somehow or it will dry out and harden.